Los Angeles Chef Recipes

By Food & Wine
Updated May 03, 2017
A diverse set of recipes from L.A. chefs, including cornmeal-and-ricotta waffles and big heart artichoke and parmesan soup.
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Deluxe Lobster and Potato Chip Rolls

Credit: PHOTO © JOHN KERNICK
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"Putting potato chips inside sandwiches has always been a favorite trick of ours," says chef Jon Shook. He and co-chef Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.

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Cornmeal-and-Ricotta Waffles

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This waffle recipe by XIV chef Michael Mina is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist.

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Kogi Dogs

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When Kogi’s truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC’s Le Bernardin and recently opened a Kogi counter at L.A.’s Alibi Room.

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Fried Shrimp Flatbreads with Spicy Cardamom Sauce

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At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bäco, it’s a very supple flatbread. But his creative fillings, like the fried shrimp here with cardamom-chile sauce and herbed crema, are sensational on any kind of flatbread, or even rolled inside flour tortillas.

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Mustard-Crusted Lamb

Credit: © Tina Rupp
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Suzanne Goin (an F&W Best New Chef 1999) is beloved in Los Angeles for Lucques. She accents leg of lamb with a flavorful mustard crust.

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Roasted Blue Foot Chickens with Glazed Parsnips and Carrots

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David Myers puts brown butter to ingenious use in this showcase for California’s succulent Blue Foot chicken. First he drizzles the supermoist bird with brown butter, then sautés root vegetables in the remaining brown butter until they are glazed.

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Braised Pork Shoulder with Chimichurri

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Jon Shook and Vinny Dotolo—the guys behind the Food Network show Two Dudes Catering—have a philosophy that guides them, whether they're cooking for the X Games or for their new Los Angeles restaurant, Animal: Use a big cut of meat, preferably pork, and serve it with a killer sauce.

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Spicy Grilled Shrimp with Yuzu Kosho Pesto

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Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It’s the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.

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Fried Chicken Liver, Bacon and Tomato Salad with Ranch Dressing

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This carnivore's salad is filled with bold ingredients like bacon and pickled onion, but the star ingredient is chicken livers. Shook and Dotolo soak the livers in buttermilk and coat them in flour, then repeat the process for extra-crispy results. "I'm into livers of all kinds now," says Dotolo, "especially duck and lamb."

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Big Heart Artichoke and Parmesan Soup

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David Myers's simple soup, with its intensely earthy artichoke flavor, makes the most of exemplary Big Heart artichokes. It's also a great way to use leftover Parmesan rind: Myers tosses it into the soup while it simmers, then discards it before pureeing.

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Roasted Veal Loin with Pickled Golden Raisins

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Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.

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Judith's Dungeness Crab Cioppino

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This hearty, briny cioppino—the San Francisco seafood stew that owes its origins to fishermen from Italy's Ligurian coast—is full of crab, shrimp and clams.

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Strip-Steak Sandwiches

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Suzanne Goin grew up on the healthy flavors of California cooking and embraces that style in her cooking.

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Matcha-Macaron Ice Cream Sandwiches

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The French macaron is a simple cookie made with almonds, sugar and egg whites. The recipe here includes green tea powder (matcha), which gives it a delightful flavor.

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